Butternut Squash au Gratin Recipe

What You Need

1

butternut squash

4

slices OSCAR MAYER Bacon, chopped

1

small sweet onion, thinly sliced

2

Tbsp. flour

1/4

tsp. pepper

1

cup chicken broth

1-1/2

cups KRAFT Shredded Cheddar Cheese, divided

Make It

HEAT oven to 350ºF.

CUT squash lengthwise in half; discard seeds. Cut each half crosswise into thin slices; remove peel. Place in large saucepan. Add enough water to cover squash. Bring to boil on high heat; simmer on medium-low heat 8 to 10 min. or until squash is tender.

MEANWHILE, cook bacon in skillet until crisp, stirring occasionally. Remove bacon from skillet with slotted spoon, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels. Add onions to reserved drippings; cook and stir 5 min. or until crisp-tender. Stir in flour and pepper; cook and stir 1 min. Gradually stir in broth; cook and stir 2 to 3 min. or until thickened. Remove from heat. Stir in 1 cup cheese.

DRAIN squash. Arrange half in 8- or 9-inch square baking dish; cover with half the sauce. Repeat layers; top with bacon and remaining cheese.

BAKE 25 to 30 min. or until squash mixture is heated through and cheese is melted.

CHINET® and CHINET BAKEWARE® are registered trademarks of Hutamaki, Inc. in the U.S. and other countries.

Kraft Kitchens Tips

Serving Suggestion

Great served with cooked chicken, turkey or pork.

How to Select and Prepare Butternut Squash

Butternut squash has a smooth beige skin with slightly bulbous base. Typically weighing between 2 and 3 lb., this winter squash has an orange-yellow flesh with a sweet, slightly nutty flavor. To prepare, simply cut off both ends of the squash and peel before cutting squash lengthwise in half. Scoop out and discard the seeds and stringy fibers, then cut squash into cubes or slices as desired. If desired, squash can be cut up in advance. Store in tightly covered container in refrigerator up to 24 hours before using as desired.

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2doglover

posted:11/23/2012

My entire family loved it, however it makes such a large quantity, next time will cut recipe in half.

Pumpkinjewel

posted:9/9/2012

Very good! I think my husband said that he would like more bacon on it next time, but he really liked it, too. Will make again.

annette926

posted:1/4/2012

I made this for the first time tonight and will definitely make it again. I used a knife to remove the skin-it's easier than peeling it and used the food processor to slice it thinly. It a nice change from the usual squash recipes out there.

dwestp01

posted:11/14/2011

Was ok but sort of bland. Other than peeling and slicing the squash it was pretty easy to make.

mimi02382

posted:11/8/2011

Oh My!!!! I have made this twice.Once for friends and than for family. My son-in-law said this would be his request for his last meal. It is os fantastic. Will make this for Thanksgiving. The only thing i change> Thei 1st time i use pancetta instead of bacon. Gives a different taste. Both bacon and pancetta work. Yum

ssboots3

posted:10/19/2011

I found this recipe in the Kraft Foods Magazine from our library and thought this looked good and I happened to have a butternut squash I needed to use. I gave this recipe a try and it was a HUGE hit! My 7 and 4 year old boys absolutely LOVED it! I followed the recipe except I didn't have any shredded cheddar cheese so I used Velvetta and guestimated what a cup would be and probably added extra (can't go wrong with extra cheese!). I am so happy I have a new side dish for the fall/winter season as well as a new Thanksgiving side dish!

Flower224

posted:10/6/2011

This recipe is a bit time consuming. For me the peeling and cutting the butternut squash was a bit of a challenge. BUT it was so worth it! It has great taste like others I was very apprensive about serving this to my family but I followed the recipe almost exactly and it was wonderful... I used a whole onion since I love onion. It did not overwhelm the dish so will do that again. Next time going to try a different cheese just for fun. Great fall dish..... fun way to use a new veg. Never cooked with a butternut squash before.

meganto

posted:10/4/2011

Love this!! I made this for dinner guests. It was a big hit. I caught my husband, who doesn't eat squash, eating the leftovers out of the container. His suggestion was that it needed more bacon but he would say that about anything. The squash holds its shape pretty well so cut it into small chunks or you will have to break it up when you serve it.

hapyfmly05

posted:9/28/2011

This tasted amazing! This was the first "healthier" version of au gratin Ive seen! I love the fact that I can subsitute the white potato and use butternut squash. My 7 yr old loved it too. I made coconut chicken along side of it too. Definitely going to make this again!

a cook

posted:8/30/2011

Delicious! Never made butternut squash before and although I love zuccini my husband does not so I was a little apprehensive. Guess what--he liked it and even said I could make it again. Great side dish for Thanksgiving.